Gotta love some good pizza and we do. I prefer a thin crust over any standard or deep dish style since I really want to taste the toppings and not all the bread. Plus, I don’t always like the way I feel weighed down after eating all the dough. Enter my new crust obsession; vegetables. I’ve shown you my spaghetti squash crust before, but now I wanted to try another veggie. This time it was zucchini, making this zucchini pizza crust probably one of the better ones yet.
Just last week, hubby had a heart stress test which shows some valve blockage. We don’t know how much it is, but it sure was an eye opener. I’ve always been more adventurous when it comes to new recipes then he is. He grew up “meat and potatoes” out in the country and I’m originally from the SF Bay Area where there is so much variety, fresh fish and veggies. So, when he got this news, I did some research on heart healthy recipes and naturally, it is encouraged to eat more fruits, veggies and fish rich in Omega 3’s. We wanted pizza, so a veggie crust took the place of a regular bread crust with delicious results.
Zucchini Pizza Crust
- 4 Medium zucchini squash
- 2 fresh basil leaves (finely chopped)
- 1 - 2 clove garlic (crushed)
- 1/2 cup shredded parmesan cheese
- 1 Large egg
- salt and pepper to taste
- toppings of choice
With this crust, you can add just about anything and it will be good. Most of what we added were fresh veggies but I did cheat a bit and add some pepperoni as well. Hubby did chicken. The “crust” was wonderful and I’m sure to make this again. Be careful when you roll it out. If you edges are too thin, they’ll burn a bit just like mine did. Burnt edges aside, a zucchini pizza crust is one that will go into my permanent recipe rotation.
For more veggie recipes, follow my Pinterest board.
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